Creamy Butternut Squash Soup
Makes 6+ servings
2 tablespoons coconut oil
2 leeks, tough dark green parts removed, washed well, and chopped
5 cloves garlic, minced
2 tablespoons minced ginger
½ teaspoon allspice
½ teaspoon ground cinnamon
¼ teaspoon black pepper
1 large butternut squash (aim for 3.5 pounds), peeled, de-seeded, and cut into 1-inch cubes
6 cups vegetable stock
1 14-ounce can full fat coconut milk
2 teaspoons lemon juice
1. In a large pot, heat the coconut oil over medium heat. Add the leeks and ¼ teaspoon salt. Cook, stirring regularly for 5 minutes. Add the garlic and ginger and cook another minute. Add the allspice, cinnamon, black pepper and cook another 30 seconds. Add ½ cup of the vegetable broth and scrape up any brown bits stuck to the bottom of the pan. Add remaining vegetable stock, butternut squash and ½ teaspoon salt. Bring to a boil, reduce to a simmer, cover pot, and cook 20 minutes, until squash is very tender. Stir in coconut milk.
2. Working in batches if necessary, transfer soup to a high speed blender and process until very smooth and creamy. Return soup to pot and add the lemon juice. Taste and adjust lemon and salt if needed.